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Vinegar

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage through the food chopper.
  2. Mix all together and put into stone jars with a sprinkling of salt.
  3. Let stand 24 hours and drain off the brine.
  4. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard.
  5. Pour over enough vinegar to cover.
  6. Cover tightly and let simmer until thoroughly cooked, stirring often.
  7. Put into glass jars and seal while hot.
  8. No.
  9. 113—CHILI SAUCE.
  10. For About 18 Pint Glasses.
  11. 1 pk.
  12. ripe tomatoes 2 cups chopped celery 3 green peppers 3 onions 1 cup sugar 1 qt.
  13. vinegar ½ cup salt 2 ozs.
  14. mustard seed Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill-glasses while hot and close up tight.
  15. No.
  16. 114—DILL PICKLES.
  17. For About 14 Pint Glasses.
  18. To 6 qts.
  19. of water, add 2 qts.
  20. vinegar 1 lb.
  21. of salt 5 cents worth of Weinsteinsaeure (tartaric acid) Pepper Cloves Allspice A good quantity of dill Horse radish Grape leaves Bay-leaves Preparation: Place a layer of cucumbers in a stone jar and sprinkle over some of the spices;
  22. continue until all are used, laying the dill and leaves between each layer.
  23. Put a tight, well weighted cover over them.
  24. No.
  25. 115—MUSTARD PICKLES.
  26. For About 20 Pint Glasses.
  27. 2 qts.
  28. green tomatoes 2 qts.
  29. small onions 2 qts.
  30. string beans 2 heads cauliflower 20 small cucumbers 2 cups sugar 1 lb.
  31. Coleman’s mustard 1 tbsp.
  32. turmeric 1 gal.
  33. vinegar Preparation: Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night.
  34. In the morning drain thoroughly.
  35. Mix mustard with vinegar.
  36. When the vinegar boils, put all in and boil one-half hour.
  37. Bottle while hot.